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NOVEMBER RECIPES Baked Dijon Flounder |
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1 to 1 1/2 pound flounder fillets 1 teaspoon melted butter or margarine 1/2 cup mayonnaise 1/4 cup Dijon mustard 2 tablespoon chopped chives, frozen or fresh Place flounder in a lightly buttered baking dish. Combine remaining ingredients in a small bowl; spread evenly over fish fillets. Bake at 350° for 15 minutes, or until fish flakes easily with a fork. Dijon flounder recipe serves 4.  Barbecue Shrimp 1 c (2 sticks) margarine 1/2 c vegetable oil 1/2 c chicken broth (canned is fine) 4 t finely minced garlic 5 whole bay leaves, torn into pieces 4 t dried rosemary, crushed 1 t dried sweet basil 1 t greek oregano 1 t dried thyme 1/2 t salt 1/2 t (or more) cayenne pepper 4 t paprika 1 1/2 t freshly ground black pepper 1 T fresh lemon juice 2 lb whole fresh shrimp in the shell (with heads if possible) In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking the pan back and forth to mix. Place the pan into a preheated 450 deg F oven and bake for 10 minutes or simmer loosely covered on the stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with about 1/2 cup of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Serve with salad or potaotes. Makes 5 generous (nearly 1/2 lb) servings. Baked Grouper with Two-Pepper Relish 1/3 cup chopped pitted kalamata olives 2 tablespoons minced fresh parsley 1 tablespoon extra-virgin olive oil 2 teaspoons red wine vinegar 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 yellow bell pepper - roasted - peeled and chopped 1 red bell pepper - roasted - peeled and chopped 1 garlic clove - minced 6 (6-ounce) grouper fillets 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/3 cup dry white wine Thyme sprigs (optional) Directions Preheat oven to 375º. Combine first 9 ingredients in a bowl. Sprinkle fish with 1/4 teaspoon salt and black pepper. Place fish in a 13 x 9-inch baking dish coated with cooking spray. Add wine to baking dish. Bake at 375º for 24 minutes or until fish flakes easily when tested with a fork. Serve with pepper relish. Garnish with thyme sprigs, if desired. North Florida Recipe Gallery Raging Waters Multimedia all materials Copyrighted 2002 |